Add proportion depends on your products, usually add 4.5-6g 10000 units proenzyme each 1 ton fresh milk, curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.

In the process of producing casein, usually add 7.5-9g 10000 units proenzyme 1 ton fresh milk,curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.

I.Solid

1)Sense organ demand:

  a.colour :various from white to brown

  b.organization form:non-crystal powder, allow a small amount of granules

  c.smelling: it should have a smell of itself owning and odourless.

  d. impurity: no impurities are visible to the naked eye.

2)Physiochemical index:

  a.activity(IMCU/g): 5000-15000

  b.dry lost weight(g/100g): 8 max.

  c. passing 40 mesh fineness: 90% min.